Mary Berry’s French Onion Soup is a rich and comforting dish that combines sweet, caramelized onions with a flavorful beef stock, topped with crispy, cheesy croutons. This classic French soup has a deep, robust flavor that develops as the onions slowly cook to golden perfection. It’s an ideal dish for cold evenings, bringing warmth and hearty satisfaction to the table. Whether served as a starter or the main event, this soup is a timeless favorite.
Mary Berry French Onion Soup
Mary Berry’s French Onion Soup is a classic recipe featuring deeply caramelized onions cooked slowly in a savory beef broth. The soup is traditionally served with a slice of toasted baguette or croutons topped with melted Gruyère cheese, adding a deliciously crispy and cheesy finish. The caramelization of the onions brings a natural sweetness that complements the rich, umami flavor of the beef stock, making it a satisfying and flavorful dish.
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Why You Should Try This Recipe
- Rich and flavorful: The caramelized onions create a depth of flavor that is simply irresistible.
- Comforting and warm: Ideal for cold weather or as a hearty meal starter.
- Simple ingredients: Made with pantry staples yet offers a gourmet result.
- Perfect for gatherings: This elegant dish is great for entertaining guests.
- Make-ahead option: The soup can be prepared in advance, making it perfect for easy serving later.
Ingredients Needed to Make Mary Berry French Onion Soup
- Onions (6 large): Thinly sliced, they form the base of the soup.
- Butter (50g / ¼ cup): Used to sauté the onions to a golden caramelization.
- Olive oil (2 tbsp): This helps prevent the butter from burning during the cooking process.
- Beef stock (1.5 liters / 6 cups): Provides the rich, savory base of the soup.
- White wine (150ml / ½ cup): Adds acidity and depth of flavor.
- Thyme (1 tsp): Fresh or dried thyme adds an aromatic herbal note.
- Bay leaf (1): Enhances the flavor of the soup as it simmers.
- Baguette slices (4-6): Toasted and topped with cheese to serve.
- Gruyère cheese (100g / 3.5 oz): Grated, for topping the toasted baguette.
- Salt and pepper: To taste, for seasoning.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
- Oven-safe bowls for serving
Instructions to Make Mary Berry French Onion Soup
- Sauté the onions: In a large soup pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook for 20-30 minutes, stirring occasionally, until they are soft and caramelized. They should turn a deep golden brown color.
- Add the wine and deglaze: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 5 minutes to reduce slightly.
- Add the stock and herbs: Stir in the beef stock, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes to allow the flavors to develop.
- Season and taste: Remove the bay leaf and taste the soup. Season with salt and pepper as needed.
- Prepare the croutons: While the soup simmers, toast the baguette slices until golden. Top each slice with grated Gruyère cheese and place under the grill (broiler) until the cheese is melted and bubbling.
- Serve: Ladle the soup into bowls and top with the cheesy croutons. Serve hot and enjoy!
What Goes Well With Mary Berry French Onion Soup
- Cheesy croutons: The classic pairing of toasted baguette slices topped with melted Gruyère is essential for an authentic experience.
- Green salad: A fresh salad adds a crisp, refreshing contrast to the richness of the soup.
- Red wine: A glass of red wine complements the deep flavors of the onion and beef broth.
- Sautéed mushrooms: Add a side of mushrooms for an earthy touch to complement the soup.
- Garlic bread: Another option for dipping, providing an extra burst of flavor.
Expert Tips for Making the Best Mary Berry French Onion Soup
- Caramelize the onions slowly: Take your time caramelizing the onions—this step is key to developing the deep, rich flavor of the soup.
- Deglaze the pan: Use the wine to deglaze the pan, scraping up the flavorful bits stuck to the bottom.
- Use good-quality stock: A rich, flavorful beef stock will make a big difference in the depth of the soup.
- Make it ahead: French onion soup often tastes even better the next day, as the flavors have more time to meld.
- Cheese variation: If Gruyère is not available, you can use Emmental or Comté for the croutons.
Easy Variations of Mary Berry French Onion Soup
- Vegetarian version: Replace the beef stock with a rich vegetable stock for a vegetarian-friendly option.
- Vegan version: Use olive oil instead of butter and a vegan cheese alternative for the croutons.
- Add mushrooms: For extra texture and flavor, add sautéed mushrooms along with the onions.
- Spicy twist: Add a pinch of red chili flakes for a slight kick of heat.
- Herb swap: If you prefer different herbs, rosemary or sage can be used in place of thyme for a different flavor profile.
Best Practices to Store Mary Berry French Onion Soup
- Refrigerate leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days.
- Freeze for later: French onion soup can be frozen in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Label and date: Always label your containers before freezing to keep track of freshness.
Best Practices to Reheat Mary Berry French Onion Soup
- Stovetop reheating: Reheat gently over medium heat, stirring occasionally until fully warmed.
- Microwave method: Heat in a microwave-safe bowl in 1-2 minute intervals, stirring in between.
- Prepare fresh croutons: For the best texture, make fresh croutons when serving reheated soup.
How Can I Make Mary Berry French Onion Soup Healthier?
- Use less butter: Reduce the amount of butter or replace it with olive oil to lower the saturated fat content.
- Skip the cheese: For a lighter version, omit the cheese croutons or use a smaller amount of cheese.
- Add more vegetables: Include carrots, celery, or mushrooms for added nutrients and fiber.
- Use low-sodium stock: Opt for a low-sodium beef stock to control the salt content of the soup.
Nutrition Value (per serving):
- Calories: 320
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Protein: 12g
- Fiber: 4g
FAQs
Can I use chicken stock instead of beef stock in French onion soup?
Yes, chicken stock can be used as a substitute for beef stock, but the flavor will be slightly lighter. If you prefer a more robust taste, consider using a combination of chicken and beef stock.
How do I make French onion soup thicker?
To make French onion soup thicker, you can add a small amount of flour (1-2 tablespoons) after caramelizing the onions. Stir the flour into the onions and cook for a minute before adding the stock, which will help the soup thicken slightly as it simmers.
Can French onion soup be made in advance?
Yes, French onion soup can be made in advance. The flavors actually improve as it sits, so feel free to make the soup a day ahead. Reheat it gently on the stovetop and prepare fresh croutons before serving.
What is the best cheese to use for French onion soup?
Gruyère is the traditional cheese used for French onion soup because of its rich, nutty flavor and excellent melting properties. If Gruyère is unavailable, you can use Emmental, Comté, or even mozzarella as a substitute.
Final Words
Mary Berry’s French Onion Soup is a timeless dish that delivers both flavor and comfort. With its caramelized onions, rich broth, and cheesy croutons, it’s a perfect meal for chilly days or a cozy dinner party starter. Simple yet elegant, this soup is sure to impress, and with a few tips and variations, you can make it your own. Enjoy the warmth and depth of this classic French recipe!
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Mary Berry French Onion Soup
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: French
Description
Mary Berry’s French Onion Soup is a classic recipe featuring deeply caramelized onions cooked slowly in a savory beef broth. The soup is traditionally served with a slice of toasted baguette or croutons topped with melted Gruyère cheese, adding a deliciously crispy and cheesy finish. The caramelization of the onions brings a natural sweetness that complements the rich, umami flavor of the beef stock, making it a satisfying and flavorful dish.
Ingredients
- Onions (6 large): Thinly sliced, they form the base of the soup.
- Butter (50g / ¼ cup): Used to sauté the onions to a golden caramelization.
- Olive oil (2 tbsp): This helps prevent the butter from burning during the cooking process.
- Beef stock (1.5 liters / 6 cups): Provides the rich, savory base of the soup.
- White wine (150ml / ½ cup): Adds acidity and depth of flavor.
- Thyme (1 tsp): Fresh or dried thyme adds an aromatic herbal note.
- Bay leaf (1): Enhances the flavor of the soup as it simmers.
- Baguette slices (4-6): Toasted and topped with cheese to serve.
- Gruyère cheese (100g / 3.5 oz): Grated, for topping the toasted baguette.
- Salt and pepper: To taste, for seasoning.
Instructions
- Sauté the onions: In a large soup pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook for 20-30 minutes, stirring occasionally, until they are soft and caramelized. They should turn a deep golden brown color.
- Add the wine and deglaze: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 5 minutes to reduce slightly.
- Add the stock and herbs: Stir in the beef stock, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes to allow the flavors to develop.
- Season and taste: Remove the bay leaf and taste the soup. Season with salt and pepper as needed.
- Prepare the croutons: While the soup simmers, toast the baguette slices until golden. Top each slice with grated Gruyère cheese and place under the grill (broiler) until the cheese is melted and bubbling.
- Serve: Ladle the soup into bowls and top with the cheesy croutons. Serve hot and enjoy!
